Mary Berry Tiramisu

We had surprise guests and about 90 minutes to pull together something that felt fancy without actually turning the oven on (it was a heatwave—I wasn’t going near it). I remembered Mary Berry had a tiramisu in her Quick Cooking book, and thank goodness for it.

Here’s the funny part: the first time I made it, I over-soaked the sponge fingers. It turned into a sort of boozy coffee pudding. Tasty, yes—but not what I was aiming for. The second time, I got it just right. Soft, layered, rich—but still holding shape.

If you’ve never made tiramisu before or you’ve tried and ended up with a soggy mess, let me show you how I fixed that.

What Makes This Recipe Special

This one’s all about balance.

Most tiramisus go too heavy on the alcohol or too light on the cream. Mary’s version nails it. Here’s why:

• Full-fat mascarpone gives it that creamy depth—don’t skimp here.
• Folding in whipped double cream adds air without making it mousse-like.
• The brandy-coffee soak has real bite, but only if you dip quickly—this step makes or breaks the texture.
• No eggs, no faff, no faffing with sabayon over heat.

It’s quick, make-ahead, and honestly tastes better after a few hours of chilling.

INGREDIENTS + WHY THEY MATTER

• Full-fat mascarpone (250g) – Rich, creamy, and essential. I tried a low-fat once. Never again.
• Double cream (300ml) – Adds lightness and structure. Whip to soft peaks, not stiff.
• Vanilla extract (2 tsp) – Don’t skip it. Just rounds out the cream flavour beautifully.
• Icing sugar (4 tbsp, sifted) – Dissolves smoothly, no gritty texture.
• Strong coffee (125ml, cooled) – I used espresso from my moka pot. Instant works if it’s really strong.
• Brandy (6 tbsp) – Bold and warming. You can swap it (see below), but it makes this feel grown-up.
• Sponge fingers (12) – Classic savoiardi. They need to be dry and crisp to soak properly.
• Dark chocolate (50g, grated) – Adds a hit of bitterness and contrast. Freshly grated is key.

Making It Yours (Without Ruining It)

Want to tweak? I’ve tried a few variations:

• Alcohol-free: Just skip the brandy and double the coffee. Still lush, just less boozy.
• No mascarpone?: Cream cheese works in a pinch, but the texture is heavier.
• Chocolate twist: I’ve layered in a sprinkle of cocoa powder between the cream layers—bit more intense, quite nice.
• GF version: Use gluten-free ladyfingers (I found some at M&S). Just dip them super quickly—they’re fragile.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Sponge turned to mush	Soaked too long	Quick dip—literally 1 second per side
Cream too thick	Overwhipped the double cream	Stop at soft peaks—don’t let it go grainy
Not boozy enough	Weak coffee or light hand with brandy	Use espresso-strength and full 6 tbsp brandy
Tastes flat	Skipped vanilla or used cheap chocolate	Don’t. The details matter here.

How to Make Mary Berry’s Tiramisu

1. Whip the mascarpone: In a large bowl, whisk 250g mascarpone with 50ml of the cream until smooth.
2. Add the rest: Pour in the remaining cream, and whisk gently until soft peaks form. Fold in 2 tsp vanilla and 4 tbsp icing sugar.
3. Mix your soak: Stir together 125ml cooled strong coffee and 6 tbsp brandy in a shallow dish.
4. Layer 1: Break 6 sponge fingers in half, dip them quickly into the coffee/brandy mix (don’t linger!), and layer in the bottom of your serving glasses or dish.
5. Cream + choc: Spoon half the cream mix over the sponges, sprinkle with half the grated dark chocolate.
6. Layer 2: Repeat with the rest of the soaked sponges, cream, and finish with the last of the chocolate.
7. Chill: Cover and chill for at least 3 hours (overnight is even better). Serve at room temp with a few extra chocolate shavings if you like.

Tips From My Kitchen

• I use individual glasses—it sets quicker and looks lovely.
• If you grate your chocolate too early, it clumps. Do it just before layering.
• Taste your coffee-brandy mix. Too bitter? Add a pinch of sugar.
• If making ahead for guests, I do the layering in the morning—it’s perfect by dinner.

Storage + Serving

• Fridge: Keeps well for 2–3 days, covered. Gets better on day two.
• Freezer: Not great—cream splits a bit when thawed.
• Serve with: Espresso, a little amaretto on the side, or fresh raspberries for contrast.

Tiramisu FAQs

Q: Can I make it the night before?
A: Absolutely—it’s actually better after a long chill. I try to give it at least 6 hours.

Q: Can I swap the brandy for Kahlúa or amaretto?
A: Yep! Kahlúa gives it a deeper coffee hit, amaretto adds a nutty sweetness. Both are great.

Q: Do I need to cook the eggs?
A: No eggs here—this version skips them entirely, so no need for a zabaglione.

Q: What if I only have single cream?
A: Don’t. It won’t whip and the whole thing will collapse.

Q: Can I use instant coffee?
A: Yes, just make it strong—like 2 tsp per 100ml hot water, then cool before using.

Try More Recipes:

• Mary Berry Chocolate Biscuits
• Mary Berry White Chocolate Icing
• Mary Berry Key Lime Tranche
• Mary Berry Celebration Trifle